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[1] Enhancing activities of salt-tolerant proteases secreted by Aspergillus oryzae using atmospheric and room temperature plasma mutagenesis Journal of Agricultural and Food Chemistry,
[2] Accelerating aroma formation of raw soy sauce using low intensity sonication Food Chemistry,
[3] Accelerating aroma formation of raw soy sauce using low intensity sonication FOOD CHEMISTRY,
[4] Separation, biochemical characterization and salt‐tolerant mechanisms of alkaline protease from Aspergillus oryzae Journal of the Science of Food and Agriculture,
[5] Purification , characterisation and salt-tolerance molecular mechanisms of aspartyl aminopeptidase from Aspergillus oryzae 3.042 FOOD CHEMISTRY,
[6] Enhancing Activities of Salt-Tolerant Proteases Secreted by Aspergillus oryzae Using Atmospheric and Room-Temperature Plasma Mutagenesis JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,
[7] Characterization of taste and aroma compounds in Tianyou, a traditional fermented wheat flour condiment FOOD RESEARCH INTERNATIONAL,
[8] Purification, characterisation and salt-tolerance molecular mechanisms of aspartyl aminopeptidase from Aspergillus oryzae 3.042 FOOD CHEMISTRY,
[9] 国产酱油二次沉淀研究进展和展望 食品与发酵工业,
[10] 嗜盐片球菌在减少酱油二次沉淀和生物胺中的应用 现代食品科技,
[11] Effects of sonication during moromi fermentation on antioxidant activities of compounds in raw soy sauce LWT-Food Science and Technology,
[12] Enhancing the taste of raw soy sauce using low intensity ultrasound treatment during moromi fermentation Food Chemistry,
total27 2/2
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